Ingredients

• * 1/2 onion, thinly sliced
• * 2 medium cucumbers, thinly sliced
• * 1 cup water
• * 1 cup cider vinegar
• * 1 1/2 cups sugar
• * Pinch kosher salt
• * 1/2 teaspoon mustard seeds
• * 1/2 teaspoon turmeric
• * 1/2 teaspoon celery seeds
• * 1/2 teaspoon pickling spice

Directions

1. Combine onion and cucumber slices in a clean jar. You can re-use an old pickle jar (if you have one on hand).Combine all the remaining ingredients in a non-reactive saucepan (made from stainless steel, glass, or ceramic materials) and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices. Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar.Allow the pickles to cool to room temperature. Once cooled, refrigerate. I let my pickles sit in the refrigerator for about 24 hours before enjoying them. So if you have the patience, I would wait at least a day or so.

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